Red Velvet Muffins

Red Velvet Muffins are the perfect fusion of a classic dessert and a breakfast favorite. These moist, tender muffins are infused with the rich flavors of cocoa and a hint of tangy buttermilk, offering all the decadence of red velvet cake in a portable treat. Topped with a luscious cream cheese glaze or a dusting of powdered sugar, they make a delightful addition to your morning coffee or a sweet indulgence for any time of the day. Their vibrant red hue makes them as visually appealing as they are delicious, perfect for Valentine’s Day, birthdays, or any occasion that calls for something special.

Ingredients:

For the Muffins:

• 1 3/4 cups (220g) all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 2 large eggs
• 1/2 cup (120ml) buttermilk
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1 tsp white vinegar

For the Cream Cheese Glaze (optional):

• 4 oz (115g) cream cheese, softened
• 1/2 cup (60g) powdered sugar
• 1–2 tbsp milk or cream
• 1/2 tsp vanilla extract

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large bowl, use a hand or stand mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
4. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the buttermilk, vanilla extract, red food coloring, and vinegar until fully incorporated.
5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fill and Bake: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
7. Make the Glaze: In a small bowl, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
8. Decorate: Drizzle the cream cheese glaze over the cooled muffins or dust with powdered sugar.

Serving Suggestion: Serve these muffins slightly warm for a melt-in-your-mouth experience. Store leftovers in an airtight container for up to 3 days.